Dominican-Style Sancocho with Root Vegetables

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A hearty Dominican stew featuring tender meats and a medley of root vegetables simmered to perfection in a flavorful broth. This Caribbean-inspired soup recipe, ready in about 110 minutes, pairs beef stew meat, pork shoulder, cut into chunks, yuca (cassava), peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef stew meat
• 1 lb pork shoulder, cut into chunks
• 2 cups yuca (cassava), peeled and chopped
• 2 medium plantains, peeled and sliced
• 1 cup boniato (sweet potato), peeled and chopped
• 2 ears corn on the cob, cut into 3 pieces
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium bell pepper, chopped
• 1/2 cup cilantro, chopped
• 6 cups beef broth
• 3 cups water
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• for serving lime wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium-high heat. Add 1 lb beef stew meat and 1 lb pork shoulder chunks, browning on all sides for about 5-7 minutes until nicely caramelized.
2. Step 2: Add 1 chopped onion, 4 minced garlic cloves, and 1 chopped bell pepper to the pot. Sauté together with the meat for 3-4 minutes until softened and fragrant.
3. Step 3: Pour in 6 cups beef broth and 3 cups water, then stir in 2 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Bring to a boil, then reduce to a simmer and cook covered for 1 hour until meats are tender.
4. Step 4: Add 2 cups peeled and chopped yuca, 2 medium sliced plantains, 1 cup peeled and chopped boniato, and 2 ears of corn cut into 3 pieces each. Continue simmering uncovered for another 30 minutes until vegetables are soft.
5. Step 5: Stir in 1/2 cup chopped cilantro and adjust seasoning if needed. Serve hot with fresh lime wedges for squeezing over each bowl.